Florence Fennel (Foeniculum vulgare 'Florence') 'Zefa Fino'.

Sowing.

Florence fennel is a popular herb with a sweet anise-like flavor, commonly used in Mediterranean cooking. To sow fennel seeds, follow these steps:

1. Timing: Choose a sunny location with well-draining soil that is rich and loose, with a pH between 6.0 and 7.0. Add organic matter like compost or well-rotted manure if necessary.
2. Sowing: Sow seeds 1/4 to 1/2 inch deep in rows spaced 18 inches apart. Water the seeds gently but thoroughly after sowing to ensure good soil contact.
3. Care: Fennel requires regular watering, especially when the bulbs start to form but avoid over-watering to prevent bolting or rotting. Mulch the area to retain moisture and suppress weeds, and fertilize the soil with a balanced organic fertilizer at planting time and again when the bulbs begin to swell.
4. Germination and growth: Germination typically takes 7-14 days, and seedlings emerge with feathery leaves and hollow stems. Pinch back the tops to encourage bushier growth and larger bulbs.
5. Harvest: Harvest fennel bulbs when they are small, about 2 to 3 inches in diameter, using a knife or garden fork to gently lift them from the soil. Cut the bulbs at the base, leaving some green foliage attached.
6. Aftercare: Fennel is a heavy feeder, so amend the soil with compost or fertilizer before planting other crops in the same area. Allow the soil to rest for a season before planting fennel again to prevent soil-borne diseases.

Further Information.

Florence Fennel (Foeniculum vulgare, 'Florence'), also known as Finocchio, is a type of fennel that is grown for its bulbous base, which is used as a vegetable. It is a cool-weather crop that is popular in Italian cuisine. It has a mild anise or licorice-like flavor and is commonly used in salads, pastas, and other dishes. To prepare Florence fennel, follow these steps:

1. Choose fresh fennel: Look for bulbs that are firm, white or pale green, and free of bruises or brown spots. The green stems and fronds should be fresh and not wilted.

2. Clean the fennel: Remove any dirt by rinsing the bulb under cold running water. Trim off the base and any tough outer layers if necessary.

3. Remove the stems and fronds: Cut off the green stems and fronds from the top of the bulb. These can be reserved for use in other recipes or as a garnish.

4. Halve the bulb: Cut the fennel in half lengthwise.

5. Remove the core: Use a paring knife to cut out the tough core from each half.

6. Slice or chop: Depending on the recipe, you can now thinly slice the fennel or chop it into small pieces.

7. Soften the fennel: If you're using it raw, you might want to soak the slices or pieces in ice-cold water for 30 minutes to make them crisper and reduce their strong flavor. This is optional and not required for all recipes.

8. Cooking methods: You can grill, roast, braise, steam, or sauté Florence fennel. It pairs well with olive oil, lemon juice, garlic, and a variety of herbs.